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The Cook's Decameron · Chapter 165No. 151. Coniglio alla Provenzale (Rabbit)
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Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms.
Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloured all over. Then pour a glass of Chablis over them, add some chopped parsley, half an onion, three mushrooms, salt, and a cup of good stock. Cover the stewpan and cook on a moderate fire for about three-quarters of an hour. Should the stew act too dry, add a spoonful of stock occasionally.